Vegan Satay Curry

Thailand and Malaysia both claim satay as heralding from their countries but it’s thought that the Southeast Asian version was inspired by the Indian kebab, brought by the Muslim traders. Usually eaten as four pieces of meat (goat, chicken, beef, pork or mutton) on a skewer, it is often served with a delicious, sometimes spicy peanut sauce. We have adapted the usual recipes and given it our own Healthy Living London twist, turning it into a vegan satay curry instead.

This is such an easy recipe to make, no matter if you’re a comfortable cook in the kitchen or a total beginner. Plus, it’s got peanut butter in, so it’s automatically delicious! We’ve used crunchy peanut butter to give it extra texture. The red bird’s eye chillis are super hot so you don’t need many but feel free to give it extra spice if you like it that way.

We love to serve it with a mix of black and brown rice as it has a delicious nutty taste but you can also serve it with rice noodles. Best of all, you can make it in advance and the flavours only get richer.

Vegan Satay Curry Recipe

2017-01-26 21:41:52

Serves 3

A one-pot, easy to make vegan satay curry recipe which even a beginner chef can't fail at. It's rich and warming and perfect for cold days. Plus, make it the night before and have it the next day and it'll be even tastier!

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